Zucchini Enchiladas Recipes

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ZUCCHINI ENCHILADAS



Zucchini Enchiladas image

I love this enchilada recipe because it helps me serve a healthy but tasty meal to my family. When my garden is bursting with zucchini, I turn to this dinner to make the most of it. My family loves the freshness of this tasty classic. -Angela Leinenbach, Mechanicsville, Virginia

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 12 servings.

Number Of Ingredients 21

1 medium sweet yellow pepper, chopped
1 medium green pepper, chopped
1 large sweet onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
2 tablespoons chili powder
2 teaspoons sugar
2 teaspoons dried marjoram
1 teaspoon dried basil
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 bay leaf
3 pounds zucchini, shredded (about 8 cups)
24 corn tortillas (6 inches), warmed
4 cups shredded reduced-fat cheddar cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup minced fresh cilantro
Reduced-fat sour cream, optional

Steps:

  • In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf., Preheat oven to 350°. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 2 teaspoons olives. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese., Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired.

Nutrition Facts : Calories 326 calories, Fat 13g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 846mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges

ZUCCHINI ENCHILADAS



Zucchini Enchiladas image

An easy, delicious, low-carb dinner. Zucchini boats stuffed with cheesy, creamy chicken and peppers. All the flavor of enchiladas without the tortillas!

Provided by RIVERSOUL82

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 9

4 medium zucchini
1 tablespoon extra-virgin olive oil
1 medium onion, diced
1 green bell pepper, diced
4 cups cubed cooked chicken
1 (4 ounce) package cream cheese
1 (1.25 ounce) package taco seasoning mix
1 (10 ounce) can enchilada sauce
1 (8 ounce) package shredded extra-sharp Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Slice ends off zucchini and cut them lengthwise. Scoop out centers, leaving a 1/4-inch wall around each. Line up zucchini "boats" on a rimmed baking sheet.
  • Heat olive oil over medium-low heat in a large saucepan. Add onion and bell pepper; cook and stir until onion is softened and translucent, about 5 minutes. Remove from heat; stir in cooked chicken, cream cheese, and taco seasoning until well combined and creamy.
  • Spoon chicken mixture evenly into zucchini boats. Pour enchilada sauce over each, making sure to cover any exposed zucchini and barely cover the bottom of the baking sheet. Top each with Cheddar cheese.
  • Bake in the preheated oven until cheese is just starting to brown, about 25 minutes. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 12 g, Cholesterol 100.2 mg, Fat 25.3 g, Fiber 1.9 g, Protein 27.3 g, SaturatedFat 10.9 g, Sodium 693.5 mg, Sugar 3.6 g

ZUCCHINI "ENCHILADAS" RECIPE BY TASTY



Zucchini

Here's what you need: olive oil, yellow onion, garlic, black beans, corn, enchilada sauce, lime, salt, cumin, chili powder, zucchinis, shredded cheddar cheese, sour cream, fresh cilantro

Provided by Alix Traeger

Categories     Lunch

Time 30m

Yield 5 servings

Number Of Ingredients 14

2 tablespoons olive oil
½ yellow onion, diced
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 ½ cups enchilada sauce, divided
½ lime, juiced
1 teaspoon salt
1 teaspoon cumin
½ teaspoon chili powder
4 zucchinis
½ cup shredded cheddar cheese
sour cream, for serving
fresh cilantro, for serving

Steps:

  • Preheat oven to 375°F (190°C).
  • In a pan over medium heat, add the oil and the onions and cook until the onions are translucent.
  • Add the garlic and stir to combine.
  • Add the black beans, corn, 1 cup (290 g) of enchilada sauce, lime juice, salt, cumin, and chili powder, and stir until combined. Cook until just simmering. Set aside.
  • Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
  • Place 4-5 zucchini strips on a plate and spoon a large spoonful of filling at the bottom of the strips.
  • Fold the ends of the zucchini over the filling and continue to roll, tightly.
  • Transfer the zucchini rolls to a baking dish.
  • Spoon over the remaining enchilada sauce and top with cheese.
  • Bake for 15-20 minutes or until cheese is melted.
  • Serve with sour cream and cilantro.
  • Enjoy!

Nutrition Facts : Calories 255 calories, Carbohydrate 32 grams, Fat 10 grams, Fiber 9 grams, Protein 11 grams, Sugar 9 grams

CHEESY ZUCCHINI AND CHICKEN "ENCHILADAS"



Cheesy Zucchini and Chicken

Take advantage of summer's squash bounty by rolling up sliced zucchini with shredded chicken, garlic and scallions. Salsa makes a quick sauce topper. Sour cream and hot sauce are the finishing touch.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings (3 enchiladas per person)

Number Of Ingredients 10

2 tablespoons vegetable oil
4 scallions, sliced (white and green parts separated)
2 cloves garlic, thinly sliced
1 tablespoon chili powder
3 cups shredded rotisserie chicken (skin discarded)
1 1/2 cups salsa (not chunky)
1 cup shredded Mexican blend cheese
3 to 4 medium zucchini
Several dashes chipotle hot sauce, plus more for serving, optional
2 tablespoons sour cream

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the oil in a large skillet over medium heat. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red, about 1 minute. Remove from the heat and stir in the chicken, 1/2 cup of the salsa and 1/2 cup of the cheese. Set aside.
  • Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini and as wide as possible (the first few may be too skinny). Make 36 zucchini ribbons total.
  • Lay out 3 ribbons, slightly overlapping to make a rectangle (think of this as your "tortilla"). Pile about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla and then roll up to enclose the filling. Put in a 2- to 3-quart baking dish. Roll up the remaining zucchini ribbons and filling and arrange in the dish. Top the rolls with the remaining 1 cup salsa. Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese.
  • Bake until the cheese is melted and the filling is hot, about 25 minutes. Let cool for a few minutes. Thin the sour cream out with a little water and drizzle over the enchiladas. Sprinkle with the reserved scallion greens and serve with more hot sauce if you'd like.

Nutrition Facts : Calories 290, Fat 17 grams, SaturatedFat 7 grams, Cholesterol 75 milligrams, Sodium 1050 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 25 grams, Sugar 5 grams

CHICKEN ZUCCHINI ENCHILADAS



Chicken Zucchini Enchiladas image

A low-carb approach to enchiladas with zucchini tortillas.

Provided by bd.weld

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 50m

Yield 4

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon dried oregano
3 cups shredded cooked chicken
1 ⅓ cups green enchilada sauce, divided
1 (4 ounce) can chopped Hatch chile peppers, drained
4 large zucchini, halved lengthwise
1 cup shredded Cheddar-Monterey Jack cheese blend
¼ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
  • Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
  • Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
  • Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

Nutrition Facts : Calories 466 calories, Carbohydrate 22.1 g, Cholesterol 118.2 mg, Fat 25.1 g, Fiber 6.4 g, Protein 41 g, SaturatedFat 11.6 g, Sodium 623.6 mg, Sugar 7.8 g

ZUCCHINI ENCHILADA ROLL-UPS RECIPE BY TASTY



Zucchini Enchilada Roll-Ups Recipe by Tasty image

Here's what you need: shredded chicken, salt, onion, red bell pepper, jalapeño, shredded monterey jack cheese, garlic powder, paprika, chili powder, salt, pepper, lime, red enchilada sauce, zucchinis, fresh cilantro

Provided by Julie Klink

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

2 cups shredded chicken, cooked
1 teaspoon salt
1 onion, diced
1 red bell pepper, diced
1 jalapeño, diced
2 cups shredded monterey jack cheese, divided
1 teaspoon garlic powder
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon pepper
1 lime, juiced
1 cup red enchilada sauce
4 zucchinis
fresh cilantro, chopped, for ganish

Steps:

  • In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack (100 g), enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.
  • With a peeler, peel slices of zucchini vertically. Once you can no longer peel a whole slice of zucchini peel the rest into smaller strips and save for zoodles!
  • Preheat the oven to 400˚F (200˚C).
  • Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
  • Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.
  • Transfer to a plate and sprinkle with cilantro.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 502 calories, Carbohydrate 26 grams, Fat 27 grams, Fiber 6 grams, Protein 41 grams, Sugar 13 grams

ZUCCHINI ENCHILADAS



Zucchini Enchiladas image

Make and share this Zucchini Enchiladas recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, cut into tiny pieces
1 medium zucchini, cut into thin strips lengthwise
1/2 bell pepper, seeded and cut into thin strips lengthwise
2 dashes chili powder
4 flour tortillas
1 (15 ounce) can enchilada sauce
1 cup grated monterey jack cheese or 1 cup cheddar cheese

Steps:

  • In skillet, on high heat, heat olive oil 1 minute.
  • Add garlic, zucchini, bell pepper, and chili powder.
  • Cook 4 minutes, or until vegetables are lightly browned.
  • Lay tortillas flat and spread vegetables on one side, then roll up.
  • In oiled baking dish, lay tortillas side by side.
  • Pour enchilada sauce over evenly and top with cheese.
  • Bake at 350 degrees for 20 minutes, or until cheese is bubbly.

Nutrition Facts : Calories 285.9, Fat 16.4, SaturatedFat 6.5, Cholesterol 25.1, Sodium 1084.3, Carbohydrate 24.8, Fiber 3.6, Sugar 3.3, Protein 10.9

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zucchini-enchiladas-recipe-eatingwell image
2018-05-08 Top the zucchini rolls with the remaining 3/4 cup enchilada sauce and 1/2 cup cheese. Step 4. Bake until the sauce is bubbling and the cheese …
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  • Preheat oven to 425 degrees F. Heat oil in a large skillet over medium-high heat. Add onion, poblano and salt. Cook, stirring frequently, until the vegetables have softened and are beginning to brown, about 6 minutes. Reduce heat to medium if vegetables start to burn. Transfer to a large bowl. Add chicken, 1/2 cup cheese and 1/2 cup enchilada sauce. Stir to combine; set aside.
  • Using a vegetable peeler or mandolin slicer, slice zucchini lengthwise into thin strips (see Tip). Discard any uneven and broken pieces. You should end up with 48 slices.
  • Spread 1/4 cup enchilada sauce on the bottom of a 9-by-13-inch baking dish. Lay three strips of zucchini on a clean work surface, overlapping the edges by 1/4 inch or so. Place 2 generous tablespoons of the chicken filling across the middle of the zucchini strips. Gently roll the zucchini strips around the filling and place seam-side down in the prepared dish. Repeat with the remaining zucchini strips and filling. (You should have 16 enchiladas.) Top the zucchini rolls with the remaining 3/4 cup enchilada sauce and 1/2 cup cheese.


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2007-09-03 Preheat oven to 350°F. Fry tortillas in hot oil briefly (just until they soften up); drain on paper towels. Cook beef and onion in 2 tablespoons hot oil in a skillet over medium heat for about 10 minutes; drain. Add zucchini and next 4 ingredients to beef mixture; cook 5 minutes. Add 2 cups cheese, stirring well.
From recipegirl.com


ZUCCHINI ENCHILADAS - LOW CARB, KETO, GLUTEN FREE- KICKING ...
2020-01-09 1 Preheat the oven to 350 degrees and spray a 13 x 9 baking dish with cooking spray. 2 Use a vegetable slicer to slice long thin strips of zucchini. Sprinkle with salt and let sit on paper towels while you prep the filling. 3 Cook the onion and jalapeño in a large skillet that has been well sprayed with oils.
From kicking-carbs.com


CHICKEN ZUCCHINI ENCHILADAS | AMERICAN HEART ASSOCIATION
Add chopped zucchini, cilantro, and chicken and cook about 3 more minutes, until zucchini is tender. Place the zucchini boats in the sprayed 9x13 baking dish, cut-side facing up. Spoon a light coating of enchilada sauce over each zucchini boat. Spoon chicken mixture in to zucchinis, dividing equally among the eight boats.
From heart.org


ZUCCHINI ENCHILADAS - LAUREN'S LATEST
2018-04-05 Slice all zucchinis lengthwise and scoop out seeds to create a valley in each half zucchinis. Place into prepared baking dish and sprinkle with salt and pepper. Bake for 30 minutes. Meanwhile, make the enchilada sauce. Pour oil into small saucepan and heat over medium heat. Sprinkle in flour and whisk.
From laurenslatest.com


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